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Easter bunny cupcakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Exciting Easter bunny cake filled with hidden Flake chocolate bars for a delicious surprise.
Ingredients:
  • 340g packet golden buttercake cake mix
  • 2 x 30g flake chocolate bars, roughly crushed
  • 48.75 gm shredded coconut
  • 24 strawberry and cream lollies
  • 24 blue mini M&Ms
  • 12 red mini M&Ms
  • 12 white mini marshmallows, halved crossways
  • 24 white tic tacs
  • rich chocolate writing fudge
  • 150g butter, softened
  • 300.00 gm icing sugar mixture, sifted
  • 30.90 gm milk
  • 4.40 gm vanilla essence
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced, then line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
  • Prepare the cake mixture according to the instructions on the packet. Gently mix in the crushed flake bars. Distribute the mixture equally into the cake cases. Bake for 20 to 25 minutes or until golden brown and a skewer poked into one cake comes out clean. Let them cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
  • Prepare the Buttercream icing by mixing butter with an electric mixer until it's light and fluffy. Slowly incorporate the mixture of icing sugar, milk, and vanilla, and continue beating until fully combined. Set aside 1/4 cup of icing. Cover the cupcakes with the rest of the icing, then top them with shredded coconut. Gently press the coconut to make sure it sticks.
  • Trim 5mm from one short end of each strawberry and cream lolly. Secure two lollies into the top of each cupcake using a little icing, forming ears. Add two blue mini M&Ms for eyes, one red mini M&M for a nose, two mini marshmallows for cheeks, and two Tic Tacs for teeth. Use chocolate writing fudge to pipe dots onto the eyes as pupils. Allow to set for 10 minutes. Repeat for remaining cupcakes. Serve.

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